1. Improper preservation: tea eggs stored at room temperature for too long will lead to the production of bacteria and toxins, resulting in the deterioration of the tea eggs, increasing the probability of foodborne illness after consumption.
2. Excessive pigmentation: some businesses in order to color darker and more vibrant, will be in the production of tea eggs to add a large number of coloring agents, such as brown red pigment, sorbitol, etc., the excessive intake of these pigments may cause adverse effects on the human body.
3. High salt content: tea eggs in order to preserve the shelf life, most of the way to use pickled production, so the salt content is high, excessive intake of salt will have a negative impact on human health.
4. Protein is not easy to digest: the protein in tea eggs is not easy to be digested and absorbed by the human body, and cannot fully meet the nutritional needs of the body, but also easy to cause bloating, stomach pain and other indigestion problems.
Therefore, to choose the quality of guaranteed, safe and hygienic production of tea eggs, and eat in moderation, to avoid excessive intake of salt, oil and sugar in the food. Meanwhile, pay attention to the hygiene and temperature environment when storing tea eggs to ensure the quality and safety of the food.